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Effects of Drying Methods and Temperatures on the Quality of Chestnut Flours

The demand for chestnut flour is growing because of its use in gluten-free products. Previous studies have correlated the quality of chestnut flours to the drying temperature and technology applied. This work is a novel study on the role of the traditional drying method with a wood fire in a “metato...

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Detalles Bibliográficos
Autores principales:	Conti, Veronica, Salusti, Patrizia, Romi, Marco, Cantini, Claudio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101811/ https://www.ncbi.nlm.nih.gov/pubmed/35564087 http://dx.doi.org/10.3390/foods11091364

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